Roast Pork with Fennel and Rosemary

This delightful roast pork recipe combines the traditional flavors of succulent pork with aromatic fennel and fresh rosemary, creating a dish that's both comforting and sophisticated. The fennel adds a subtle sweetness and anise flavor, while the rosemary infuses the pork with an earthy, herbal note. Perfect for a cozy dinner, this dish is balanced and satisfying, making it an ideal choice for a single serving.

Ingredients:

• 1 pork loin (approximately 6 oz)
• 1 bulb of fennel, thinly sliced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 lemon, juiced
• 1/4 cup low-sodium chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper to create a marinade.
3. Rub the marinade all over the pork loin, ensuring it's well coated.
4. In a baking dish, arrange the sliced fennel at the bottom, and place the marinated pork loin on top.
5. Pour the chicken broth around the pork and fennel to keep the meat moist during cooking.
6. Roast in the preheated oven for about 25–30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.
8. Serve the sliced pork with the roasted fennel and pan juices drizzled on top.